Any Sugar, MSG, and Salt free Rubs?

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Any Sugar, MSG, and Salt free Rubs?

Postby Guy » Wed Mar 05, 2008 12:08 pm

Dear All Chefs,

Does anyone have any great sugar, MSG, and Salt free rubs or spice mixes. I prefer to make the by hand and do not enjoy Dash or Spike.
Regards,

Guy
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Postby Steve_Cox » Wed Mar 05, 2008 7:14 pm

Guy,



Not a chef, but love to cook, no sugars, salt or MSG. hmmmm.

How about a blend of heat and strong flavors:

2 tbs ground chilies
1 tsp powdered garlic
1 tsp coarse black pepper
1 tsp powdered onion
1/2 tsp ground mustard seed
1/2 tsp coriander
1/4 tsp cayenne pepper

That made me hungry just thinking about it 8)
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Postby sdtripper2 » Tue Apr 15, 2008 12:22 am

Guy: :)

Here are a few web-pages that might help you decide what to mix together:

Sugar or sweetener free

Herb and Spice Chart

Marinades

Dry Marinades and Rubs

Diabetic-Lifestyle Cooking Tips
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is good enough to be given a square deal afterwards." -------Theodore Roosevelt

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Postby goldcoop » Tue Apr 15, 2008 6:24 am

Guy-

What!? :roll:

NO Sugar, MSG, or Salt ?

That's like riding a bike with a flat tire :lol:

Cheers,

Coop
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Postby Laredo » Sun Apr 24, 2011 3:45 pm

If you can use Splenda, Guy, it works in the Riata Grill Spice by Grady Spears.
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Postby caseydog » Sun Apr 24, 2011 4:37 pm

I am a BBQ entusiast. MSG and sugar free rubs are easy. Salt free is tougher. Salt is one of the core ingredients for most rubs.

The other forum I spend a lot of time at is http://www.bbq-brethren.com/forum/

I bet you could find some good rub recipes there that meet your requirements.

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Postby rbeemer » Wed Apr 27, 2011 2:06 pm

From Better homes and Garden...

http://www.bhg.com/recipes/healthy/low- ... 1076067780

some recipes have no sugar or salt..these are described as low sodium
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Postby asianflava » Wed Apr 27, 2011 6:42 pm

I have one called Bobbie's that is salt free, I normally use it on pork ribs. Ribs don't have much meat so you can easily over season them. I'll have to ding one out to get the web address.

Salt and/or sugar is not a bad thing, because a lot of it falls off during the cook. It also helps form a good bark on low n slow cooks.

On big hunks of meat like a pork butt or a brisket, you are only covering the outside, a majority of the meat doesn't get seasoned. Put another way, you over season the outside to make up for all the meat on the inside that doesn't get any.
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